Victoria Sandwich

This is the basic victoria sandwich recipe that I use as the basis for the lemon drizzle cakes that I talked about in my last post.  I think this probably the most popular cake mix for recipes in Britain, once you know about it you will start to notice quite how many "new" recipes are just variations on the equal quantities of fat, flour and sugar and eggs.

In this recipe I recommend using one of the reduced fat butter spreads I mentioned in an earlier post.  I am using Aldi Norpak Lighter spread.  Be careful to avoid really low fat spreads or the cake won't work.  You can use butter, your cake will taste great but won't be as light.  You can use spreads that call themselves baking spreads, your cake will be light but won't taste as good.  The spreads I use give the best of both worlds.

Some people add extra baking powder to their sponges, I try to avoid doing this as it can easily add a bitter taste to your spinge and it also makes the cake a little drier.

Some people would make this cake using an all in one method, I don't, it doesn't save much time and the results are not as good.

Ingredients
100 grams caster sugar (sieved)
100 grams self raising flour (sieved)
100g light butter spread
2 eggs
1 capful natural vanilla
A little milk if needed

Heat the oven to
gas mark 4
electric 180°
fan 160° check your handbook to make certain

Method
Using an electric hand whisk beat the fat and sugar together until light, pale and fluffy, if you are using baking spread it won't take too long.  If you use butter, make sure it is soft before you start, but it will still take longer.  Scrape down the sides of your bowl regularly with a silicone spatular so everything gets mixed in properly.

Add one egg and beat it in thoroughly, then add the second egg and beat again.

Now put down the mixer and use your spatula to fold in the flour a tablespoon at a time.  Fold in the flour gently, you have spent a lot of time beating in air, to make the cake rise, you don't want to knock it all out again!  The mixture should be a soft consistency that will gently drop from the spoon, if it doesn't stir in a few drops of milk to soften it, be careful you don't want the mixture to be runny.

Use a 25cm tin lined with a paper liner (the ones that look like giant cupcake cases) turn the mixture into the tin, scraping the bowl out well with the spatula.  Gently level the top of the cake with the spatula.

Bake for 40-45 minutes in the centre of the oven, turning it around after 25 minutes to even out the cooking.

When your cake is done it will spring back if you gently press it, it should be a pale gold colour.

Allow it to cool in the tin for 5-10 minutes, then using the paper liner carefully lift it onto a wire rack to finish cooling.

With this basic recipe you can make big sandwich cakes, tiny fairy cakes and everything in between.  You can fill it or decorate it in any way you choose, as you will find out if you continue to follow the blog!

See you soon
Karen Lizzie